酵素分解を用いた食品中のα-グルコシルトランスフェラーゼ処理ステビア定量分析法

杉木 幹雄; 宮川 弘之; 田原 正一; 山本 純代; 坂牧 成恵; 貞升 友紀; 植松 洋子; 門間 公夫

doi:10.3358/shokueishi.59.30

Original papers

Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods

Mikio SUGIKI , Hiroyuki MIYAKAWA, Shoichi TAHARA, Sumiyo YAMAMOTO, Narue SAKAMAKI, Yuki SADAMASU, Yoko UEMATSU, Kimio MONMA

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Keywords: food, α-glucosyltransferase-treated stevia, enzymatically modified stevia, stevioside, rebaudioside A, glucoamylase, additional glucose, enzymatic hydrolysis, HPLC

JOURNAL FREE ACCESS

2018 Volume 59 Issue 1 Pages 30-35

DOI https://doi.org/10.3358/shokueishi.59.30

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Abstract

A quantitative analysis by HPLC of α-glucosyltransferase-treated stevia in foods was considered. This analysis is the way which hydrolyzed α-glucosyltransferase-treated stevia in the stevioside (SS) and the rebaudioside A (RS) using a glucoamylase. Recovery (%) of α-glucosyltransferase-treated stevia, spiked at 200 mg/kg in various foods, were more than 80% and the relative standard deviations were less than 5.0% as SS and RS for the rate of collection. A qualitative analysis by LC-MS/MS was performed 36 products of commercial foods containing stevia. We quantified of 11 products in which α-glucosyltransferase-treated stevia was detected. Quantitative value was at most 180 mg/kg as SS, at most 70 mg/kg as RS.

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